Daktyla
Today, Daktyla is a topic that arouses great interest in society. Whether due to its historical relevance, relevance in people's lives, or impact on the world, Daktyla has captured the attention of a large number of people. From its origins to its influence in different areas, Daktyla has generated debates, conflicting opinions and endless research. In this article, we will explore different aspects related to Daktyla, analyzing its meaning, impact and relevance today. Additionally, we will examine how Daktyla has influenced society and how it continues to be a topic of interest to many.
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| Type | Bread |
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| Place of origin | Greece |
| Main ingredients | Wheat flours, fine cornmeal |
Daktyla (Greek: Δάχτυλα) is a leavened 'country' or 'village' bread from Greece, but also popular in Cyprus and Turkey.
It has a segmented shape resembling fingers of bread, which give it its name of 'finger bread' (Δάχτυλα, Daktyla in Greek means "fingers"), which is made by making deep slashes in a loaf before baking, or making a row of rolls of dough and allowing them to become attached to each other at proving stage. It is traditionally made from a 'country' flour, which is a mix of wheat flours and fine cornmeal, which gives it a light yellow colour, and is topped with sesame and nigella seeds, some recipes also include nigella seeds in the dough.
See also
References
- ^ a b c d 'Bread', Eric Treuille, Ursula Ferrigno, Ian O'Leary (Dorling Kindersley) ISBN 978-1-4053-1996-6
- ^ a b 'Store uses its loaf — and bakes new Polish bread' , Wishaw Press, 26 Sep 2007 - Retrieved 31 May 2010
- ^ a b c d 'The World Encyclopedia of Bread and Bread Making', Christine Ingram and Jennie Shapter (Lorenz Books) ISBN 1-85967-912-9
- ^ 'Daktyla: Greek finger bread' - Il Forno, 20 January 2004 - Retrieved 31 May 2010
- ^ Daktyla recipe King Arthur Flour - Retrieved 31 May 2010
Greek breads | |
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